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Oak Smoked Turkey Breast
Product Code: ADST
1kg min
-
£32.50
Pickup currently not available
Tender, richly flavoured oak smoked turkey breast made using traditional slow smoking over real wood chips.
Perfectly Paired
Product Description
Tender, richly flavoured oak smoked turkey breast made using traditional slow smoking over real wood chips.
This premium British turkey breast is expertly brined for two days to enhance its natural flavour, then gently cooked and smoked for 10 to 12 hours over oak wood chips. The result is beautifully moist turkey with a rich, golden brown colour and deep smoky character.
Perfect for sandwiches, salads or an elegant cold platter, it offers a delicious taste of traditional craftsmanship with every slice.
Why You’ll Love It
• Carefully brined and oak smoked for 10 to 12 hours
• Juicy, tender texture with bold natural flavour
• All natural ingredients – no additives or artificial preservatives
• A refined option for buffets, picnics or everyday lunches
Perfectly Pairs With
• Spiced cranberry chutney
• Sourdough or seeded rye bread
• Herby potato salad or crisp slaw
Cooking Instructions
Not applicable
Ingredients + Nutrition
Ingredients:
Turkey (98%), salt rnrn
Country of Origin Produced in UK .
| Typical Nutritional Information | Per 100g |
|---|---|
| Energy KJ | 660 |
| Energy kcal | 157 |
| Total Fat | 3.4 |
| of which saturates | 1.3 |
| Carbohydrate | 9.8 |
| of which sugars | 0.7 |
| Protein | 21.3 |
| Salt | 0.81 |
Storage
Store <4°C once opened consume within 2 days. Suitable for freezing.
Review
Delivery Information
Traditionally Handmade
Award Winning Quality
Finest British Produce
Recipe Suggestion:
Christmas turkey tacos with braised red cabbage
Stupendously easy to make, these tacos are sweet, spicy and bursting with fresh lime. Absolutely delicious for a quick Boxing Day lunch.
View Recipe
Recipe Suggestion:
Leftover Turkey Curry
This really easy leftover turkey recipe is a great way of creating a delicious meal for family and friends using the inevitable leftover turkey (or chicken or cockrel!). Rustle up on Boxing Day for a fine feast.
View Recipe
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